Source: Colorado Collage- Junior League of Denver
Ingredients
1 pound Italian sausage
8 oz rigatoni
4 cups tomato sauce, divided
1/2 pound Provolone cheese, sliced
3/4 cup sour cream
2 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 pound Mozzarella cheese, divided
1/2 pound Parmesan cheese, freshly grated
8 oz rigatoni
4 cups tomato sauce, divided
1/2 pound Provolone cheese, sliced
3/4 cup sour cream
2 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 pound Mozzarella cheese, divided
1/2 pound Parmesan cheese, freshly grated
Preparation
Preheat oven to 350. Cook rigatoni in boiling salted water until cooked al dente. Drain. Butter 13x9x2 baking pan.
In a large skillet, brown sausage. Drain and discard drippings. Place rigatoni in prepared pan. Top with 2 cups of the tomato sauce, Provolone, sour cream, and sausage. Sprinkle with basil, oregano, garlic powder, and pepper. Top with Mozzarella and remaining 2 cups tomato sauce. Sprinkle with Parmesan and bake about 30 min or until thoroughly heated.
Servings: 8
In a large skillet, brown sausage. Drain and discard drippings. Place rigatoni in prepared pan. Top with 2 cups of the tomato sauce, Provolone, sour cream, and sausage. Sprinkle with basil, oregano, garlic powder, and pepper. Top with Mozzarella and remaining 2 cups tomato sauce. Sprinkle with Parmesan and bake about 30 min or until thoroughly heated.
Servings: 8
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